Cashew Curry
Recipe

There are a number of things I nearly always have in my kitchen. Top of the list: a can of coconut milk, onions, nuts, and spices. This puts me just a vegetable or two away from a flavorful pot of richly-colored curry. The one I'm featuring today is a favorite of mine and one I make often. I use a homemade Sri Lankan-inspired curry powder, deeply toasted cashew nuts, a handful of green beans, two handfuls of tiny cauliflower florets, and a bit of tofu for good measure. I might serve it over a bowl of grains, worked into an omelette or crepe, or like this - on its own.

I should mention that while I like this particular curry blend, other nights I might take the spices in a different direction entirely - for example, by using a Thai-inspired curry paste instead. I decide what to include in a curry by thinking about a few things. I like a hearty, substantial curry when the weather is cold. And a lighter, brothy one in warmer times. Root vegetables, potatoes, cabbage, chickpeas and the like when it is stormy. Fresh peas, asparagus and other farmers' market finds as spring comes around. I was just home from the airport when I made this one (no time to head to the market), and grabbed for some green beans from the freezer. Worked great. Play around with what you've got locally, seasonally. It's hard to go wrong.

I've included a recipe for one of the curry powders I like to make at home from scratch. It has evolved gradually from a recipe I jotted down years ago in a train station south of Colombo, Sri Lanka, featured in an English language publication. How authentic is it? I'm not too sure. But at this point I'm not splitting hairs. I love the warming spices accented with plenty of kick from the dried red chiles, and sometimes if I'm in the mood for more heat I'll add extra. The turmeric gives everything it touches a stunning golden hue while playing along with toasted cumin to deliver an earthy finish. That being said, feel free to experiment with or substitute your favorite curry powder here.

Cashew Curry Recipe

There are few things as satisfying as cooking with your own freshly ground curry powder. I've included a favorite curry powder recipe below.* I use an electric spice grinder, and then sift the powder through a sieve to rid it of any remaining over-sized particles. Feel free to play around with other seasonal vegetables here. And as I mention up above, feel free to experiment with other curry powders as well. Because each curry powder is different, if you aren't sure about the amount of curry powder to use, start with a little on the front end, and add a bit at a time (after you add the water), until it tastes good to you.

Bring half of the coconut milk to a simmer in a large skillet or pot over medium-high heat. Whisk in the curry powder and salt, working out any clumps. Now stir in the chopped red onion and garlic and cook for a minute. Stir in the remaining coconut milk and the water, and then the tofu. Cook down the liquid for a couple minutes before adding the green beans and cauliflower. Cover and simmer for just about one minute, maybe two - or just until the cauliflower and beans lose their raw edge and cook through a bit. Remove the pot from heat and stir in the cashews. Taste and adjust the seasoning (salt / curry powder) if needed. Serve with a bit of cilantro topping each bowl.

Serves Serves 2-3.

*I like to make my own curry powder on occasion using the freshest whole spices I can come by. This curry powder has evolved from one I read about in Sri Lanka a few years back - if you like more heat, add another red chile or two. In a dry skillet over medium heat toast 4 dried red chiles, 1 tablespoon coriander seeds, 1 tablespoon cumin seeds, 1 tablespoon fennel seeds, 1/2 teaspoon cardamom seeds, and 1/2 teaspoon whole cloves. Toast for just a minute or two or until the spices are deeply fragrant. Now use a spice grinder to grind the chiles into a powder first, remove them, then grind the spices - it usually takes a couple minutes in the grinder for each. Place in a small bowl and stir in a scant tablespoon of ground turmeric, and 1/2 teaspoon of cinnamon. Sift through a medium-fine sieve to weed out any clumps and your curry powder is ready to use. Makes a scant 1/3 cup.

i have been loving your book for awhile now but recently went through it with serious attempts at making more of your recipes. i have to say this is the best cookbook i have ever bought (and believe me i have A LOT!) i made the bean burgers (and changed up my second batch a bit) to rave review from my family, as one example. i love your blog as well and just want to tell you thanks so much for all your awesome ideas!!!

Thanks for the feedback Leslie, I'm glad some of these recipes are being put to good use :)

Curries with coconut milk are my absolute favorites--and this one looks divine. I've made curries with home-ground spices before, but never mixed up my own curry powder in a big batch, to store for later, before. Must try this one!

Wish I would have had this for that gorgeous orange cauliflower I had last week!

I'm fussy about my curries...looking forward to trying this one to see if it will beat out some old favorites! Cauliflower's a good start! I love it paired with potatoes and greens.

February 1, 2009

Tania K

I cant believe that I am actually seeing a Sri Lankan recipe on here. I am Sri Lankan so imagine my surprise. Of course the way I make it is a bit different and did not know that I could add vegetables to it, but I shall give it a try.

I love curry! This is such a wonderful, easy recipe and is a perfect winter meal. Thanks for sharing your curry powder recipe; I usually use store-bought curry, but I hope to give your version a try - it's always so much more satisfying when you make everything yourself from scratch :)

This looks and sounds amazing! I love curry and haven't made it in months as I was without all my pots and pans for our overseas move. My goods come in tomorrow...this is on the menu for the weekend. Thanks for posting a recipe with 2 of my fave eats...curry and cashews!

February 2, 2009

Jocelyn

I like adding some vegetable stock along with the coconut milk - it seems to add a depth of flavour which lifts the entire curry.

I am such a huge curry fan...this looks great! I usually keep the Thai curry paste from Hot Sour Salty Sweet in my freezer, but this powder looks like a nice twist on my usual.

February 2, 2009

Kristin

I love your recipes - everything I have made from your book and blog has been fantastic and many have become regulars in our house! A couple of questions about the homemade curry powder (I have never done this but am often disappointed by store-bought blends): What variety of dried chiles do you prefer? Do you split them open and remove the seeds or toast and grind them whole? Thank you!

HS: HI Kristin - There is a wide range of dried red chiles in the markets here, so I often use what I have on hand. I like arbol chiles, and I think the last time around I may have used smoked dried serranos.If there is any stem left, I'll lob that off, but aside from that I use them whole.

February 2, 2009

April

The perfect recipe for whats in my fridge. I'm going to make a couple changes to it but nothing too drastic. (i.e. omit cauliflower)

I know very little about curries but I LOVE a flexible recipe. I think a lunchtime trip to Trader Joe's will have me all set for dinner tonight! On the topic of flexible recipes, I just posted my chili recipe on my site if anyone is interested.

Your recipes and pictures always look fantastic! I love curry, but have never actually made it myself since no one else in my family likes it and I have also been a little intimidated. I will definately be trying this recipe though- Thanks!

February 2, 2009

meera

I love your site and love cashew curry - have been looking for a recipe. As a sri lankan in the bay area, I'm delighted to see it on your site. Thank you so much!
Meera

February 2, 2009

Anonymous

I loooove curry. I bet some chickpeas would be delicious in this. I normally use light coconut milk, but I have noticed that it tends to separate when you cook it. Is that the reason you call for whole coconut milk in this recipe?

I loooove curry. I bet some chickpeas would be delicious in this. I normally use light coconut milk, but I have noticed that it tends to separate when you cook it. Is that the reason you call for whole coconut milk in this recipe?

Just a note about coconut milk. I've been making it by blenderizing raw, unsweetened, shredded coconut and water. You can get it as rich or light as you like by adjusting the proportions of coconut and water, as well as removing or incorporating the oil (a lot of which separates on the blender's walls. the excess can be saved and used for anything you'd normally use coconut oil for.) Also, adding a but of half and half or plain silk creamer makes it very yummy too. The best thing about it--it's about 50 times less expensive than canned cocomilk.

I've been thinking about using some of my curry - this looks wonderful because I love cauliflower!
One thing I've discovered - I can make coconut milk from shaved coconut. I mention this because it is hard to find coconut milk from a store shelf that doesn't have any gums or additives. Although it takes preparation, you can soak the coconut shaving in water to get coconut milk. I've never used a fresh coconut, but that could be interesting and tasty!

February 2, 2009

Amy

Heidi- I am a chronic pain patient. Recently I became a whole foods vegetarian because of several studies indicating that such a dient reduces pain. I have used your recipies and your cookbook so much that my husband asks whether we're "having Heidi for dinner?!" I just wanted to let you and your readers know that my pain has gone from an 8 on a 1-10 scale to a 2 based on this diet. I have also gone from almost daily migraines to 2 a month. Thanks for helping me make the transition to whole foods eating so easily. We have organic local veggies delivered weekly and I plan our menu based on your recipies and Bittman's How to Cook Everything Vegetarian. Thanks so much.

Amy

February 2, 2009

zoe maya

yum! making your own spice blends fresh makes such a difference! also, my local health food store has garam masala cashews that i always have on hand to snack on, perfect for this recipe too..thanks heidi

I forgot to add to my note about coconut milk, that there is a lot of pulp left over after mixing it, so the milk needs to be strained. Also, if you want to add any cream, it's better to do it after straining, so none is wasted.

February 2, 2009

thatgirlinnewyork

Amy--It sounds like you may have come across some of Dr. Joel Fuhrman's writings (if you haven't, look for his great books on the effect of diet on chronic pain/autoimmune dieseases). I pursued this years prior (eschewing animal protein, refined sugars/flour, coffee, and alcohol), and found amazing relief, too. You are in the right place for your health. good luck!

Coconut milk is indeed a magic ingredient when used with all manner of curry like things. I picked up a few cans at the market not long ago, and need to branch out beyond this this particular seafood recipe. Thanks for additional inspirations!

February 2, 2009

MonsterT

Heidi-

This looks like a great recipe but I'm a little confused about how you'd work into an omelet or crepe. Can you explain that a bit further? I'm trying to eat eggs more frequently for protein and am bored with my usual scrambles and hard-boiled ones.

Oh, by the way, I finally tracked down a copy of Cook 1.0 -- it's really great for a novice like me and a perfect companion to SNC which I bought a couple months ago. I was curious if you had tried to lighten up the pot pie recipe since? I love love love puff pastry but am worried about the fat.

Thanks again for sharing with us. I was traveling when you posted your new year's post, but please know that your work has inspired me to cook more often and more healthy.

Yum. My favorite curry powder recipes come from "Classic Indian Vegetarian and Grain Cooking" by Julie Sahni. The Bese bele is absolutely incredible. I like to prepare the whole spice blend, let it cool, and store it pre-ground, grinding right before I use it. I'm overdue for a good curry....

Out of curiosity, Heidi, what kind of spice grinder do you use? I've been using a cheap $15 coffee grinder for a while, but it really does have its problems.

HS: Hi Katie, mine is a Krups that I have been using for a few years - I couldn't find the exact model when I went to link to it on Amazon though. It does a pretty good, but you can definitely smell the motor on some of the tougher jobs ;)

February 2, 2009

Shanta Sunderdas

I am Sri Lankan and love cashew - in any form and cashew curry is one of my fav's! You could simmer it further, add raisins and a dash of lime juice and a teaspoon of sugar - and listen to the music in your head!! Enjoy!!!

February 2, 2009

Sherry

Everything looks so yummy. Can't wait to try one them. You will be hearing from me soon. My husband loves to try new recipes too.

Made the curry this evening and it was really lovely. Since you weren't splitting hairs about the authenticity of your curry blend, I went a step further and added kaffir lime leaves instead of cilantro. Perfect! Thanks for sharing!!

This looks like a real pleasure. I can't wait to try it at home! Thank you.

February 3, 2009

Rumana

Hey all!

I've been a reader forever and I absolutely love it - thanks Heidi for such an excellent and quality website.

For the spice issue, my mom has been doing this forever and I never realized what she was doing until recently - she would toast whole cumin seeds (maybe like a pound of it in a huge skillet) and after it cooled a bit, she would pulverize it in our blender until it would become this soft, powdery fluff. She would sprinkle this on any curry dish for a finishing smoky flavor.

February 3, 2009

abhi

Love this recipe. The ground masala sounds fantastic - my suggestion would be to add a peppercorn or two. Also, I'm curious how cooking the garlic and onion in coconut milk instead of sauteeing them would taste. Thanks for another tasty recipe, Heidi.

February 3, 2009

AnneLin

I made the curry for dinner today, with frosen beans and frosen broccoli, and it was fantastic!
Thank you from (frosen) Norway!

February 3, 2009

Lindsey

What a great recipe! Even my anti-curry husband inhaled it. I used chickpeas, carrots, potatoes and peas b/c that's what I had here-- so different from your ingredients, but they worked perfectly on a snowy night. Thank you for providing such a delicious recipe framework.

I like this dish a lot. I'm a huge fan of cashews and different nuts turning up in my food. The restaurant Amitabul uses a ton of nuts in their stir frys, etc. which is why I love it!

February 3, 2009

Stephanie

I can't wait to try this! I have a purple cauliflower in the fridge and some sugar snap peas. Just wondering whether I can add a sweet turnip or some kabucha squash as well...

One thing, though: I'd cook the tofu in the coconut milk & spices a little longer, I think. It soaks up the flavor so beautifully!

And for the commenter who suggested non-vegetarians use chicken, I still recommend tofu! My husband is a meat-eater, but orders tofu in every curry dish because of the way it gets infused with flavor.

February 3, 2009

Erin

I love curry but found out last year that I have a garlic allergy. It's been really tough to find pre-made curry powder without any garlic in it so I am really looking forward to giving this a try. Also, just realized I am reading this post while eating my leftovers of your tasty frittata recipe - which my husband declared one of the best things he's ever eaten! Thanks for all of your amazing recipes - I second any and all of the posters with food allergies and sensitivities who rely on your cookbook to find healthy and delicious foods - they are lifesavers!

February 3, 2009

Julie

2009 Resolution, learn to cook: And last night, I made this curry! And it was delicious. Now if I can just figure out what to do with that 3/4 head of cauliflower left in my fridge... not an ingredient I'm used to using. As a warning to other curry neophytes, I bought a TBSP of curry powder at my local co-op, thinking I would use the small called for measurement and the dish would be relatively mild on the spice-o-meter. Wrong, my eyes were on fire...!!! But it was still delicious! Thanks for the inspiration and a recipe easy enough for a newbie!

February 3, 2009

katy

Heidi, Before Cooking 101 it was hard to stay on track. Stuff like your Cashew Curry totally bypasses all my cooking/eating "issues" and takes me straight to HAPPY...why would I do anything else? Thank you! One question re: curry powder...I was taught to kind of "toast" the ground powder in the pan first and then add ingredients...should I not do that if I make your powder? Thanks.

HS Hi Katy, thanks for the nice note. Because I pre-toast the spices before grinding them (in this instance), I don't pan-toast them. But it really depends on the curry powder you are using.

February 3, 2009

Ann

I made this curry tonight. It was a big hit. I have been wanting to try coconut milk but couldn't think of what I wanted to do with it. Now I know. I used less curry powder because the one I have is very hot. My husband loved it and said he wouldn't mind having it tomorrow too. Thanks.

I love the yellow color! Is this anything similar to Thai yellow curry?

P.S. I've always been a silent fan of your blog but never left a comment... :) Great photography!

February 4, 2009

Megan

I am looking forward to trying this recipe, in particular the curry. I traveled in Sri Lanka years ago and loved the food. Thank you for sharing - I find Sri Lankan recipes hard to come by in the states... Recently I had pizza with caramelized cauliflower florets on it. It was so tasty...one of the best pies I've had...but I digress. I want to try to master the use of cauliflower, first in this curry. I have been enjoying your recipes in Germany, making some substitutions when I can't find all the ingredients here. Thank you for your beautiful website and ideas!

love love love the coconut cashew curry! Thank you so much for sharing the magic of your cooking. It is truly my favorite grad school procrastination to visit your site!
thanks again!
xoxox k8 in mpls

February 4, 2009

Pam

I am new to Indian foods, recently trying a few frozen organic, vegetarian meals that have been delicious. I especially enjoy Paneer and was wondering if it could be exchanged with the Tofu in this recipe, should I decide to make my own? Great recipes, I enjoy your blog. Thanks so much~

Miwa (fellow Kyoto fooder) and I have been looking for a recipe for homemade curry to adapt for Japanese kare- (curry) for a long time. We consulted Marc @ No Recipes and got some great insight. I love the idea of cashews and coconut milk. I will definitely run this one past Miwa.

Thanks!

P

February 6, 2009

Cameron

I love curries. I love to experiment with different levels of heat and different types of chilis when making my curries. And on top of it I love cauliflower ^.^ I can't wait to try this!

I made this last night - it was absolutely delicious! I used a curry powder that a friend brought me as a gift from Morocco, so mine could've used some spicing up, but other than that it was a breeze to make and totally yum.

Thanks for this great recipe - the first one I've tried after oogling over this blog for a couple months.

February 11, 2009

Sarah

Good curry! I will use the curry powder for some different variations in the future.

February 11, 2009

jeep

I just made this curry for my parents. It was good but I made some minor tweaks. I reduced the pepper so my mom wouldn't explode, and I ended up needing more sauce because I used more veggies, so I added water, which diluted the curry. I ended up putting a touch of peanut butter, demerera sugar, and vinegar in the sauce to compensate for what I thought was too thin and not creamy/rich enough. (I also high heat-sauteed some of veggies before putting them in the sauce to add color). Thanks for the recipe!

February 12, 2009

cerys

This looks amazing and can't wait to try it - I have a cauliflower in my fridge. One of my favourite veggies to put in a curry is the white asparagus - I usually brown it a bit in a separate pan to bring out the flavours.
I love this website and the recipes! Thank you.